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Instant Pot Honey Sriracha Chicken

This Instant Pot Honey Sriracha Chicken is a quick weeknight winner! Sweet, spicy, and ready in under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup ketchup
  • 1/4 cup sriracha sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce opt for low sodium if desired
  • 1/2 cup water
  • 3 teaspoons cornstarch
  • 1/4 cup cold water
  • to taste cooked rice to serve
  • to taste scallions chopped, for garnish

Instructions

  • In a mixing bowl, combine the ketchup, sriracha sauce, honey, soy sauce, and water. Whisk until well-blended and set aside.
  • Turn your Instant Pot to the sauté setting. Add the chicken breasts to the pot and sear for about 3-4 minutes on each side, until browned.
  • Pour the prepared sauce over the seared chicken in the Instant Pot. Make sure the chicken is well-coated.
  • Seal the Instant Pot lid and set it to pressure cook on high for 10 minutes. Once done, allow for a natural release for about 5 minutes before performing a quick release.
  • Remove the chicken from the pot and keep it warm. In a small bowl, mix the cornstarch with 1/4 cup of cold water. Turn the Instant Pot back to the sauté setting and stir in the cornstarch mixture. Cook for a few minutes until the sauce thickens to your desired consistency.
  • Slice the chicken and serve it over cooked rice, drizzled with the thickened sauce. Garnish with chopped scallions for a burst of freshness.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing Bowl
  • Serving dishes

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze in a sealed container for up to 3 months; thaw in the refrigerator before reheating.
  • For a smoky flavor, grill the chicken after pressure cooking.